I had been planning to make hemp milk for a while but I was never really sure about how it would taste or what it would go best with so I pretty much stuck with my usual nut milks until now. This morning, I realized that I had forgotten to soak my almonds and needed to think of a quick way to make plant-based milk in a cinch to include in a new porridge recipe I was trying out.
I spotted the hemp seeds out of the corner of my eye and because they don’t contain any phytic acid, they don’t need to be soaked. I therefore chucked the shelled hemp seeds, water and a few add-ins to enhance the flavor into the blender and within three minutes, I had made my hemp milk. Not only did the “milk” work perfectly in the porridge, but I now have a recipe for a plant based milk that doesn’t require any prep. Double thumbs up.
If you are wondering, hemp milk has a slightly malty flavor. It worked perfectly in oatmeal porridge and a simple smoothie. Not only that, but it is packed with copious amounts of essential nutrients like omega-3 fatty acid, omega-6 fatty acid (and some people think we can only get our omegas by eating seafood… well, think again!). Hemp milk contains all ten essential amino acids , four grams of digestible protein, 48% of RDA of Calcium, potassium, phosphorous, riboflavin, vitamins A, E, B12 and D, folic acid, magnesium, iron, zinc and more…
There are a number of hemp milk recipes floating around the web so I sort of took the best part of each of them and winged it.
I’ll definitely be making it again.
Here’s the recipe:
Hemp Milk (slighty sweetened)
- 1 cup shelled hemp seeds
- 3 cups filtered water
- 3 pitted dates (preferably soaked overnight but not 100% necessary)
- ¼ tsp pure organic vanilla bean paste
- pinch of sea salt
- Blend all the ingredients in a high-speed blender for 2-3 minutes. Strain through a nut nut milk bag or cheesecloth. Store in a glass bottle in the fridge for up to three days. Enjoy!